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Short-Order Kitchen

Roasted Tomato and Feta Egg Bake

By Wes Ellis1 min read
A cast-iron skillet of baked eggs with melted cheese, tomato pieces and green onions on a wooden board.
Recipe card
Servings
6
Prep
10 minutes
Cook
40 to 45 minutes, including roasting
Method
Oven
Heat
375°F
Difficulty
Easy
Jump to ingredients & directions ↓

Part 19 of the thread Low-carb mornings

THE SHORT VERSION4 points
  • Roast the tomatoes first, while the oven heats.
  • 375°F for 25 to 30 minutes, until set and lightly golden.
  • Go easy on salt. Feta and Greek seasoning bring plenty.
  • About 108 calories and 15 g protein a serving.
THE RECIPE · ROASTED TOMATO AND FETA EGG BAKE

Ingredients

Tomatoes

Egg bake

You'll need

  • 8x8 or 9x9 baking dish
  • Small sheet pan
  • Large bowl and whisk
  • Knife and cutting board

Directions

Roast the tomatoes

  1. Heat the oven to 375°F.
  2. Toss the tomatoes with a little oil on a small sheet pan and roast about 15 minutes, until they slump and start to blister at the edges.

Bake

  1. Grease the baking dish.
  2. Beat the eggs well, then stir in the feta, Greek seasoning and roasted tomatoes. Season lightly.
  3. Pour into the dish and spread it out evenly.
  4. Bake 25 to 30 minutes, until the eggs are set and lightly golden.
  5. Let it cool about 5 minutes before slicing. Scatter parsley or oregano over the top if you have it.
Notes Covered in the fridge it keeps up to 3 days; reheat slices in the microwave or oven. Roughly 108 calories and 15 g protein per serving, give or take.

wesellis.com/blog/cheesy-roasted-tomato-egg-bake/

Raw chopped tomatoes in an egg bake mostly add water. Give them a quarter of an hour in the oven first and they turn sweet, a little jammy, and much more like tomato, which is the whole reason they're in there. After that it's eggs, feta and Greek seasoning in one dish.

Roasting deals with the water

Tomatoes are mostly juice. Stirred straight into the eggs, that juice leaks out as the dish bakes and leaves the bottom soggy. Roasting first cooks some of it off and concentrates the flavor. You want tomatoes that have slumped and started to blister, not burnt ones. Halved cherry or grape tomatoes are especially good here, since the cut sides caramelize.

Tip

Get the tomatoes in while the oven's still heating. By the time the eggs are beaten and the dish is greased, they're about ready.

Salt last, if at all

Feta is salty, and plenty of Greek seasoning blends have salt in them too. Between the two, the eggs may not need any more. Taste a crumb of your feta before you reach for the shaker.

Greek flavors show up again at dinner in the Greek Cauliflower Rice Skillet. And for a bigger, heartier bake with bacon and peppers, the Egg Casserole is next in this thread.

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